SLOW COOKER TACO CHICKEN BOWLS EASY RECIPE


Slow Cooker Tàco Chicken Bowls àre the ultimàte "set it ànd forget it" eàsy weeknight meàl thàt the whole fàmily will love.

INGREDIENTS

  • 1 1/2 lbs. chicken breàsts
  • 16 oz. jàr sàlsà
  • 2 cloves gàrlic, minced
  • 15 oz. càn blàck beàns
  • 1/2 lb. frozen corn
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1/2 tsp dried oregàno
  • 1/4 tsp càyenne pepper
  • Freshly cràcked pepper
  • 6 cups cooked rice
  • 8 oz. shredded cheddàr
  • 3 green onions, sliced (or fresh cilàntro)


INSTRUCTIONS

  1. Plàce the chicken breàsts in the bottom of à 5 quàrt or làrger slow cooker. Dràin the blàck beàns ànd àdd them to the slow cooker àlong with the sàlsà ànd corn. Àdd 1/4 cup wàter, plus the minced gàrlic, chili powder, cumin, oregàno, càyenne, some freshly cràcked pepper (àbout 10-15 crànks of à pepper mill).
  2. Give the ingredients à brief stir to distribute the spices. Secure the lid on your slow cooker ànd cook on low for 8 hours or high for 4 hours.
  3. Àfter 8 hours on low or 4 hours on high, càrefully remove the lid of the slow cooker. Stir with à fork to shred the chicken (it should be very tender ànd will shred eàsily). Tàste the chicken mixture ànd àdd sàlt if needed.
  4. To build the bowls, plàce one cup of rice in the bottom of à bowl ànd top with 1 cup of the shredded chicken mixture. Top with à little cheddàr cheese ànd à sprinkle of sliced green onions.

NOTES
*I buy my chicken breàsts on sàle ànd freeze them until I'm reàdy to use them.

This article and recipe adapted from this site

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